Mom’s Mixed Vegetable Dolma

Mom’s Cooking

Everything Mom makes is delicious, even the stuff she throws together with whatever’s in the fridge and, while whole stuffed vegetables are not a culinary revelation, per se, her version will slap your taste buds and leave you grinning like a village idiot.

Granted, I am shamelessly biased by my mother’s cooking, but the aroma of nuked leftovers floating from my cubicle is driving my coworkers crazy, begging for the recipe which I proudly share.

What’s In It?

You are what you eat. So, eat well! What’s in this dolma? Everything, of course. Nearly every kind of herb – parsley, dill, coriander, tarragon, mint, scallions, savory and basil. Then there’s Mom’s Secret Sauce – tomato paste, brown sugar, vinegar and curry. Simmering slowly, this fragrant concoction is like none you have tasted before.

Vegan, paleo, gluten-free, whatever you fancy, this dish willingly conforms to your wishes. Drop the meat for minced mushrooms. Nix the flour in the sauce and use cornstarch as a gluten-free thickener. Drop the rice for yellow split peas and it’s paleo.

Mediterranean Food

The people of the Middle East share a common palate, regardless of their political and religious perspectives. Sadly, food isn’t enough to bring peace, but it is my belief that if you could gather all the world leaders around a big, round table and treat them to good food and wine, the world would be a better place.

The term dolma comes from the eastern Mediterranean, Caucasus and Balkans, referring to a dish with many variations. Traditionally, a meat and rice filling is wrapped in grape or cabbage leaves and, sometimes stuffed into whole vegetables.

Then, there is a meatless version called sarma or yalanchi (which means faker) made of grape leaves stuffed with a tangy rice filling with walnuts or toasted pine nuts and often served cold as an appetizer. Then, there’s my favorite, whole stuffed vegetables steamed in a sweet-tart curry sauce.

Like all saucy little numbers, this one tastes even better the next day. The overall flavor varies depending on the type and amount of herbs and vegetables used. Tomatoes, onions, zucchini, bell peppers are usually there. Little dainty Indian eggplants are also perfect, not only because of their cute little forms, but also, because the seeds are fine, the taste is never bitter and the texture remains pleasingly firm in the cooking process.

Even the Halloween Jack ‘o’ Lantern pumpkin doesn’t got to waste in a variation of an Armenian recipe often seen in Autumn. The filling is versatile in that every family has a signature recipe.

Mom’s Dolma (Stuffed Vegetables)

Note: When you are ready to stuff the vegetables, mix the meat with the rest of the filling ingredients. If you do this ahead of time, the meat will remain red and appear raw even after cooking.

Comments

Oh, yes please!! This is just the kind of dish we love especially when the weather gets cooler! Will make them and report back (with my travel schedule this might not be till October or November! ?). I cannot wait to smell then taste that incredible sauce! xoxox

I’m SO with David, yes please!!! I love this sort of dish and my mom too, made delicious things out of a bunch of whatever was in the fridge. And your photos are so pretty — I love the mood of them for this recipe. Perfect.

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Hi, I’m Coco!

Welcome to Coco in the Kitchen! I am a proud Wife and Mommy cooking up some delicious meals and treats for my family. Follow along and collect some great dishes inspired by my Armenian roots and chocolate cravings! Get to know me more...